Kale

Kale is a form of cabbage green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. Scottish kale is perhaps the most famous as it has curly dark green leaves. It is rich in calcium and the B vitamins. The cabbagey flavour is very strong and not to everyone's taste. The young leaves are the best and should be well washed to remove any grit. Tough stems should be removed, and the place in boiling water and cooked until tender. Drain well and toss in butter. It is also good topped with crispy bacon and seasoned with nutmeg.